Name: Cookie Dough Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup (110g) unsalted butter, room temperature; 1/2 cup (100g) granulated sugar; 2/3 cup (130g) light brown sugar, packed; 1/4 cup (60ml) milk; 2 tsp vanilla extract; 2 cups (260g) all-purpose flour; 1/2 tsp salt; 1 cup (180g) mini chocolate chips; 1 1/2 cups (330g) unsalted butter, room temperature; 2 cups (400g) granulated sugar; 3 large eggs; 2 tsp vanilla extract; 3 cups (400g) all-purpose flour; 2 tsp baking powder; 1 tsp salt; 1 cup (240ml) whole milk; 1/2 cup (125g) 2% Greek yogurt; 1 cup (180g) mini chocolate chips; 1 1/2 cups (330g) unsalted butter, room temperature; 3/4 cup (140g) light brown sugar, packed; 5 cups (550g) powdered sugar; 1 cup (130g) all-purpose flour; 1/4 cup (60ml) milk; 2 tsp vanilla extract; 1/2 tsp salt; 1/2 cup (90g) mini chocolate chips; 4 oz bittersweet chocolate, chopped; 4 oz (1/2 cup) heavy cream; 2–3 tsp vegetable oil

Introduction

Cookie Dough Cake is a delightful dessert combining the best of two worlds: soft, fluffy cake and rich, chewy cookie dough. This layered treat features pockets of cookie dough baked right into the cake, topped with a creamy buttercream and luscious chocolate ganache. It’s perfect for celebrations or whenever you want to impress with a unique homemade dessert.

A close-up view of a layered dessert slice featuring three layers of moist chocolate chip cake with visible dark chocolate chips scattered throughout. Between the cake layers are two thick, creamy off-white frosting layers that look smooth and fluffy. The top of the slice is covered with a rich, glossy milk chocolate ganache layer that has three evenly spaced, large Hershey’s kiss-shaped chocolate dollops standing up. The entire slice is presented on a clean white plate, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (110g) unsalted butter, room temperature

1/2 cup (100g) granulated sugar

2/3 cup (130g) light brown sugar, packed

1/4 cup (60ml) milk

2 tsp vanilla extract

2 cups (260g) all-purpose flour

1/2 tsp salt

1 cup (180g) mini chocolate chips

1 1/2 cups (330g) unsalted butter, room temperature

2 cups (400g) sugar

3 large eggs

2 tsp vanilla extract

3 cups (400g) all-purpose flour

2 tsp baking powder

1 tsp salt

1 cup (240ml) whole milk

1/2 cup (125g) 2% Greek yogurt

1 cup (180g) mini chocolate chips

5 cups (550g) powdered sugar

1 cup (130g) all-purpose flour

3/4 cup (140g) light brown sugar, packed

1/2 tsp salt

1/2 cup (90g) mini chocolate chips

4oz bittersweet chocolate, chopped

4oz (1/2 cup) heavy cream

2–3 tsp vegetable oil

Instructions

Step 1: Start by making the cookie dough. Cream together 1/2 cup butter, granulated sugar, brown sugar, milk, and 2 tsp vanilla extract. Mix in 2 cups flour and 1/2 tsp salt, then fold in 1 cup mini chocolate chips. Chill the dough in the refrigerator.

Step 2: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy removal.

Step 3: In one bowl, whisk together 3 cups flour, 2 tsp baking powder, and 1 tsp salt. In a separate bowl, combine 1 cup milk with 2 tsp vanilla extract.

Step 4: In a large bowl, cream together 1 1/2 cups butter and 2 cups sugar until fluffy. Add eggs one at a time, beating well after each addition, then mix in the Greek yogurt.

Step 5: Alternate adding the dry flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined, then fold in 1 cup mini chocolate chips.

Step 6: Divide the cake batter evenly among the prepared pans. Press small balls of chilled cookie dough into the top of each layer before baking.

Step 7: Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.

Step 8: For the buttercream, cream together 1 1/2 cups butter and 3/4 cup brown sugar until smooth. Gradually add 5 cups powdered sugar, alternating with 1/4 cup milk, and beat until light and fluffy.

Step 9: Spread the buttercream between the cooled cake layers and on top.

Step 10: Prepare the ganache by heating 4oz heavy cream until hot but not boiling. Pour over 4oz chopped bittersweet chocolate and let sit for a few minutes, then stir until smooth. Add 2–3 tsp vegetable oil for shine and pour over the frosted cake.

Tips & Variations

Chilling the cookie dough before baking helps it hold shape and adds texture contrast to the cake layers.

Swap Greek yogurt for sour cream if you prefer a tangier flavor and a tender crumb.

Use different chocolate chips like milk or white chocolate to customize the flavor.

For a nutty twist, add chopped toasted walnuts or pecans to the cookie dough or cake batter.

Allow the cake to chill for a couple of hours before serving so the ganache sets nicely.

FAQs

Is the cookie dough safe to eat raw in this cake?

Yes. This recipe uses heat-treated flour and no raw eggs in the cookie dough, making it safe to enjoy both in and out of the oven.

Can I make this cake ahead of time?

Absolutely. You can bake the cake layers and prepare the cookie dough and buttercream a day in advance. Assemble and frost the cake on the day you plan to serve for the freshest taste.